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Baked Potato Chicken and Broccoli Casserole

This hearty casserole features layers of tender chicken, fluffy baked potatoes, vibrant broccoli, and creamy cheese, perfect for family dinners and gatherings.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large chicken breasts Ensure they are fresh; they are the protein star of this dish!
  • 1 head broccoli Go for a fresh head rather than frozen for optimal texture.
  • 4 large potatoes Russet potatoes are the best choice here for their fluffiness when baked.
  • 1 cup shredded cheddar cheese Opt for sharp cheddar for a flavor punch!
  • 1 cup milk Full-fat milk gives the creamiest sauce.
  • 1/2 cup sour cream Creamy, tangy goodness that melds beautifully into the dish.
  • 2 tablespoons butter Use unsalted butter for better control over seasoning.
  • 2 tablespoons flour Dusting the butter with flour creates a luxurious roux for a thick sauce.
  • 1 teaspoon garlic powder A must for that aromatic garlic flavor.
  • 1 teaspoon onion powder Adds depth without overpowering the dish.
  • to taste salt and pepper Essential for elevating flavors—do not skip this.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Wash and peel the potatoes and cut them into 1-inch cubes.
  3. Cut the broccoli into small florets.
  4. Boil the broccoli in a pot of water for about 3-4 minutes until slightly tender. Drain and set aside.
  5. In a large skillet over medium heat, cook the chicken breasts until no longer pink in the center (about 7-10 minutes). Remove from heat and let cool before cutting into bite-sized pieces.
Cooking
  1. In the same skillet, melt the butter over medium heat. Then, add the flour, whisking constantly for about 1 minute until it bubbles.
  2. Whisk in the milk slowly, stirring until the mixture thickens.
  3. Stir in the garlic powder, onion powder, salt, and pepper.
  4. Remove from heat and whisk in the sour cream until everything is creamy and well combined.
  5. In a greased baking dish, layer half of the potatoes, followed by half of the broccoli, and half of the chicken.
  6. Pour half of the sauce evenly over the initial layers. Repeat the layering with the remaining potatoes, broccoli, chicken, and sauce in the same order.
  7. Cover with foil and bake for 1 hour. After 1 hour, remove the foil, sprinkle shredded cheddar cheese over the top, and bake an additional 15-20 minutes until the cheese is melted and bubbly.
  8. Let the casserole cool for a few minutes before serving. Cut into squares and enjoy!

Notes

Feel free to prep your casserole ahead of time. Just assemble the layers without baking, cover, and refrigerate for up to 24 hours. Leftovers can be kept in the fridge for about 3-4 days or frozen for later use. Avoid overcooking the chicken to prevent a rubbery texture.